Hi Barb
Thank you so much for your experimentation and subsequent article. Although I have been using a short autolyse in my bread making and can see the benefits, I am at pains to explain the process to anyone else.

I use a poolish or tangzhong in all of my bread making, so I was very interested to read your comments on preferments. I have always included the preferment with the flour and water before the autolyse because of the water content.

Thank you again, stay safe!

Kind regards
Donna

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